Ingredients for Potato Pancakes Kartoffelpletter
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How to Make Potato Pancakes Kartoffelpletter
- Cook 1 kg of potatoes in their jackets in a large pot of boiling salted water until tender (about 20-25 minutes).
- Drain the potatoes and let them cool slightly (about 10 minutes).
- Peel the potatoes and add 1 teaspoon of salt. Mash while still warm.
- Gradually add 150g rye flour and 2 large egg whites to the mashed potatoes, mixing until a smooth dough forms.
- Knead the dough for 2-3 minutes until it becomes smooth and elastic.
- Divide the dough into 8 equal pieces. On a lightly floured surface, roll each piece into a thin, round cake (about 1/8 inch thick).
- Heat a lightly oiled griddle or large frying pan over medium-low heat. Cook the potato cakes for 2-3 minutes per side, or until golden brown and cooked through.
- Watch carefully to prevent burning. Adjust heat as needed.
- Serve immediately with melted butter and honey, or your favorite toppings (recipe #504584 is a great option!).
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
3g
Fat
0g
Carbs
12g
